1 1/2 lbs. sweet Italian sausage, cut into bits
1 lb. chuck roast, cut into pieces
2 cans (13 oz.) chicken broth
3 cloves garlic, large
1 onion, large (preferably hot)
4 to 6 carrots
2 lg. potatoes
1/2 to 3/4 c. chopped celery
3 tbsp. Worcestershire sauce, optional
1 tbsp. oregano
1 tbsp. tarragon, thyme or rosemary
1 to 2 tsp. medium ground pepper
Hot water
2 to 4 tbsp. pastina

To prepare: slice and chop garlic and onion; place in large kettle (4 to 6 quart) with a dash of olive oil. Brown very slowly over low heat. Add pieces of chuck roast and bits of sausage, browning until they are partially cooked. DO NOT OVERCOOK. While meats are browning, chop carrots and potatoes into bite sized pieces. Slowly add chicken broth (heated is better) to kettle, next adding the vegetables and enough hot water to cover all ingredients. Add spices to the pot (choose between the tarragon, thyme and rosemary for a specific taste), stirring until well mixed.

Cooking time should be 6 to 8 hours over a very low heat. The "soupy stew" gains in flavor if allow to sit overnight and then reheated.

A half hour before you plan to serve the meal, add the pastina (these are the very small pasta which come in star or circle shapes). Add one tablespoon at a time. The pastina grows as it absorbs liquid and you don't want too much in the pot.

Serve with green tossed salad and hot rolls or hot crusty bread.